I doubles this, and added extra beans. It was great. I used diced tomatoes and then a separate can of green chilies. We didn't have the yogurt and I was going to use sour cream, but it wasn't needed.I used water and bullion and omitted the extra salt. So warm and yummy.
Ingredients
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Plain yogurt and minced fresh cilantro
Directions
In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.
Tuesday, March 8, 2011
Oatmeal Rolls
Go ahead and double this roll recipe. You wont regret it. They are so yummy.
Ingredients
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
Directions
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.
Ingredients
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
Directions
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.
Monday, February 7, 2011
Tomato Herb Focaccia
This was so good. We ate it all the first night I made it and wanted more. If you are a bread family, double this and enjoy.
1 pkg yeast
1 cup warm water
2 Tbsb Olive Oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each oregano, thyme, and Rosemary crushed.
1/2 tsp. dried basil
dash pepper
2 to 2 1/2 c. mozzarella cheese
1 Tbsp. Parmesans cheese.
Dissolve yeast, water, 1 part 0il salt and sugar. Let sit 5 mins. Add seasoning and 1 1/2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on floured surface for 6-8 mins. Return to bowl, cover and let rise till doubled in size, about 1 hour. Punch down, cover and let rest 10 mins. Shape into a 9 x 13 pan. Cover and let rise 30 mins. With finger tips make several dimples.
Brush with remaining oil. Arrange tomatoes over bread. Cover with cheese. I used more Parmesan as I love it. Bake at 400 degrees for 20-25 mins or until golden brown.
1 pkg yeast
1 cup warm water
2 Tbsb Olive Oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each oregano, thyme, and Rosemary crushed.
1/2 tsp. dried basil
dash pepper
2 to 2 1/2 c. mozzarella cheese
1 Tbsp. Parmesans cheese.
Dissolve yeast, water, 1 part 0il salt and sugar. Let sit 5 mins. Add seasoning and 1 1/2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on floured surface for 6-8 mins. Return to bowl, cover and let rise till doubled in size, about 1 hour. Punch down, cover and let rest 10 mins. Shape into a 9 x 13 pan. Cover and let rise 30 mins. With finger tips make several dimples.
Brush with remaining oil. Arrange tomatoes over bread. Cover with cheese. I used more Parmesan as I love it. Bake at 400 degrees for 20-25 mins or until golden brown.
Friday, February 4, 2011
Buttery Herbed Dinner Rolls
I don't have a bread machine. I just did it the old fashion way, by hand. Turned out great. I used a little less flour, probably due to doing it by had.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
Honey Glazed Chicken
I found this on Taste of Home. I used chicken breasts in place of a whole chicken. It was wonderful. I served it with Butter Herbed Rolls.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
Wednesday, June 23, 2010
Mystery Candy
One of the favorites in our house growing up, and so easy to make.
1 cup BUTTER
1 cup brown sugar
Enough saltine crackers to line a large rimmed cookie sheet (about 2 sleeves)
3/4 pkg. chocolate chips (milk or semi-sweet)
chopped nuts (optional)
Pre-heat oven to 350. Spray cookie sheet with oil. Line with single layer of saltines.
Boil butter and brown sugar for 3 minutes. Pour over crackers and spread to cover. Bake for 5 minutes. Turn off oven. Evenly sprinkle chocolate chips over crackers and place in hot oven for 5 minutes. Remove and spread, sprinkle with chopped nuts.
1 cup BUTTER
1 cup brown sugar
Enough saltine crackers to line a large rimmed cookie sheet (about 2 sleeves)
3/4 pkg. chocolate chips (milk or semi-sweet)
chopped nuts (optional)
Pre-heat oven to 350. Spray cookie sheet with oil. Line with single layer of saltines.
Boil butter and brown sugar for 3 minutes. Pour over crackers and spread to cover. Bake for 5 minutes. Turn off oven. Evenly sprinkle chocolate chips over crackers and place in hot oven for 5 minutes. Remove and spread, sprinkle with chopped nuts.
Friday, June 11, 2010
Kale Smoothie
Look up the health benefits of Kale and you will be drinking this smoothie a few times a week.
2 cups of raw washed kale
1 ripe banana
2 cups orange juice
2 cups frozen blueberries
2 tablespoons raw washed ginger
juice of 1 lime
1. Blend orange juice and kale until smooth ( I press the pulse button several times)
2. Add frozen blueberries, banana, ginger, lime juice
3. enjoy- this a rough guideline, suit the recipe to fit you families taste buds
2 cups of raw washed kale
1 ripe banana
2 cups orange juice
2 cups frozen blueberries
2 tablespoons raw washed ginger
juice of 1 lime
1. Blend orange juice and kale until smooth ( I press the pulse button several times)
2. Add frozen blueberries, banana, ginger, lime juice
3. enjoy- this a rough guideline, suit the recipe to fit you families taste buds
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